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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Martha Kelly's Fig Cake Recipe

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This recipe for Martha Kelly's Fig Cake is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box butter cake mix
3 eggs
1/2 cup cooking oil
1/2 cup powdered sugar
1 cup mashed fig preserves
1 tsp soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
2/3 cup buttermilk
1 tsp. vanilla
1 cup chopped pecans


Fig Cake Sauce:
1 cup sugar
4 tablespoons butter
1 tablespoon vanilla
1 tablespoon corn syrup
1 cup buttermilk
1/2 teaspoon baking soda
Directions:
Directions:
Preheat oven to 325º.

Mix all ingredients except nuts. Beat until well blended (2 or 3 minutes). Stir in nuts. Bake in greased and floured tube or Bundt pan at 325º for 1 1/4 to 1 1/2 hours. While cake is still warm and in the pan, punch holes in it and pour on the sauce.

For Sauce: Boil all ingredients for 3 minutes. Pour over warm cake slowly. Turn out cake after it cools.
Number Of Servings:
Number Of Servings:
12

 

 

 

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